Introduction

I found this recipe in a Pilsbury cookbook, but I changed the cheese to reduced fat and did the same with the dip and got a much healthier version
I found this recipe in a Pilsbury cookbook, but I changed the cheese to reduced fat and did the same with the dip and got a much healthier version

Directions

1) heat oven to 350 and spray 9 x 13 baking dish with cooking spray2) In medium bowl mix soup, sour cream, dressing, and 1/3 cup of onions3) in large bowl mix chicken and wing sauce until coated4) spoon 2 tbsp soup mixture down center of each tortilla, set remaining mixture aside5) top tortilla with 1/4 cup of chicken mixture and slightly less that 1/4 cup of cheese.6) fold sides of tortilla to close and place seam side down in baking dish.7) spoon remaining soup mixture over filled tortillas8) cover with foil and bake 40 to 45 minutes or until hot & bubbly9) sprinkle reserved cheese and onions over enchiladas and bake 5 minutes longer or until cheese is melted

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Member Ratings For This Recipe

Instead of using cream of chicken soup I used an actual enchiladas sauce and ground buffalo meat (just like hamburger), mixed the buffalo with riccota cheese, parm, mozz and 1 egg. Mixed it up and topped with enchiladas sauce and shredded cheddar. Followed pretty much the rest of the recipe.
- 4/22/10

Reply from MANDAMIEE(8/16/11) that sounds like a great variation, I'll have to try that. Thanks.